Inulin infused vegetable and method of preparation

Abstract

Dried foods infused with inulin are provided, especially whole vegetable pieces. Such products are characterized as food pieces having a water activity ranging from about 0.15 to 0.5. The foods can comprise about 1% to 30% inulin. The inulin has a D.P ranging from about 2-9. The products are shelf stable and provide high levels of fiber. Methods of preparing dried inulin infused vegetable products are described comprising the steps of providing a quantity of un-comminuted food pieces having a moisture content ranging from about 40% to about 95%; infusing the food pieces with an inulin wherein the inulin has a degree of polymerization ranging from about 2-9 to form an at least partially inulin infused food piece; and drying the inulin infused food piece to a finish water activity ranging from about 0.4 to 0.55.

1. A dried infused vegetable food product, comprising:
 a food body including, at least in part, a vegetable component; 
 a vegetable infused inulin content ranging from about 1% to about 35% wherein the inulin has a degree of polymerization ranging from about 2-9; 
 a moisture content ranging from about 5% to about 25%; and, 
 an A w  ranging from about 0.25 to 0.75. 
 
     
     
       2. The food product of  claim 1  wherein at least a portion of the inulin is oligofructose. 
     
     
       3. The food product of  claim 2  additionally comprising about 1% to 30% infused humectant selected from the group consisting of glycerin, poly glycerol ester, and mixtures thereof. 
     
     
       4. The food product of  claim 3  wherein the starch content is less than 5%. 
     
     
       5. The food product of  claim 4  wherein the inulin has a degree of polymerization ranging from about 5 to 9. 
     
     
       6. The food product of  claim 1  wherein the food product has an A w  ranging from about 0.4 to 0.55. 
     
     
       7. The food product of  claim 6  in admixture with a second food. 
     
     
       8. A method for preparing an infused food piece,
 comprising the steps of: 
 providing a quantity of un-comminuted food pieces having a moisture content ranging from about 40% to about 95%, wherein at least a portion of the food pieces is a vegetable; 
 infusing the food pieces with an inulin wherein the inulin has a degree of polymerization ranging from about 2-9 to form an at least partially inulin infused food pieces. 
 
     
     
       9. The method of  claim 8  wherein the infusing step is practiced with an inulin containing syrup. 
     
     
       10. The method of  claim 9  wherein the weight ratio of inulin containing syrup to food pieces ranges from about 20:1 to about 1:1. 
     
     
       11. The method of  claim 10  wherein the infusing step includes admixing the inulin containing syrup with the food pieces to form a mixture of food pieces and the inulin containing syrup. 
     
     
       12. The method of  claim 11  wherein the infusing step includes the sub-step of holding the mixture of inulin containing syrup and food pieces for sufficient time to allow osmotic equilibrium to form the inulin infused food product and a spent inulin syrup. 
     
     
       13. The method of  claim 12  additionally comprising the step of separating the inulin infused food product from the spent inulin syrup. 
     
     
       14. The method of  claim 11  additionally comprising the step of drying the inulin infused food pieces to a finish water activity ranging from about 0.15 to 0.75 to provide dried inulin bearing food pieces. 
     
     
       15. The method of  claim 14  wherein at least a portion of the drying step is practiced using vacuum drying. 
     
     
       16. The method of  claim 14  wherein at least a portion of the drying step is practiced by osmotic drying. 
     
     
       17. The method of  claim 14  wherein the infusing step includes a sub-step of treating the mixture for microbial control. 
     
     
       18. The method of  claim 17  wherein the infusing step includes the sub-step of holding the mixture of inulin containing syrup and food pieces for sufficient time to allow osmotic equilibrium. 
     
     
       19. The method of  claim 18  wherein the microbial control treating step comprises heating the mixture to a temperature of≧40° C. 
     
     
       20. The method of  claim 19  wherein the inulin syrup comprises
 (1) fructo oligo sacharides at a concentration of about 30% to 100% (dry weight basis) of the syrup, 
 (2) about 1% to 50% glycerin; and 
 (3) about 10% to 20% moisture. 
 
     
     
       21. The method of  claim 10  wherein at least a portion of the inulin is oligofructose. 
     
     
       22. The method of  claim 21  wherein the infusing step is performed with an infusion solution that includes salt.